Brewmex41
Well-Known Member
I'm trying to find a good yeast that would do well in the above mentioned lager styles.
I want to brew a bock and once its done fermenting brew a dopplebock and pitch straight onto the yeast cake.
I'd also like to do oktoberfests with the same yeast. I'm a sucker for malty German and bavarian lagers.
I'll build a yeast starter that's much larger than I need, cold crash and decant the liquid. Then save the excess yeast for future yeast starters. Much easier than washing yeast after fermentation.
I'm looking at wpl920 old bavarian lager for its high alcohol tolerance. There's also wpl833 German bock lager, but the website says the alcohol tolerance is med-high and I think I want the doppelbock to finish pretty high, some where in the 10-12% range. I'm not sure what med-high is supposed to mean exactly.
These types of beers I want to be malt bombs with noticeable malt sweetness. If anyone has some experience with these yeasts/styles and can point me in the right direction that would be awesome!
Also, would this same yeast be alright for a Baltic porter? I have a feeling it would be, but I'm unfamiliar with most yeasts outside of American ale yeasts.
I want to brew a bock and once its done fermenting brew a dopplebock and pitch straight onto the yeast cake.
I'd also like to do oktoberfests with the same yeast. I'm a sucker for malty German and bavarian lagers.
I'll build a yeast starter that's much larger than I need, cold crash and decant the liquid. Then save the excess yeast for future yeast starters. Much easier than washing yeast after fermentation.
I'm looking at wpl920 old bavarian lager for its high alcohol tolerance. There's also wpl833 German bock lager, but the website says the alcohol tolerance is med-high and I think I want the doppelbock to finish pretty high, some where in the 10-12% range. I'm not sure what med-high is supposed to mean exactly.
These types of beers I want to be malt bombs with noticeable malt sweetness. If anyone has some experience with these yeasts/styles and can point me in the right direction that would be awesome!
Also, would this same yeast be alright for a Baltic porter? I have a feeling it would be, but I'm unfamiliar with most yeasts outside of American ale yeasts.